This quick chicken pilaf delivers all the comfort of traditional plov with a fraction of the effort — golden seared chicken, sweet julienned carrot, and fluffy long-grain rice cooked together in one deep pan. The method is beautifully simple: layer the rice over the chicken, pour in just enough water, and do not stir until it is done. If you love easy rice dinners, our One-Bag Roast Chicken with Turmeric Rice is another weeknight winner — and Honey-Garlic Glazed Chicken Breasts pair wonderfully with a simple bowl of this pilaf.
Ingredients
- 400 g (2 cups) long-grain rice
- 500 g (1.1 lb) chicken, cut into pieces
- 1 carrot, julienned
- Chicken seasoning to taste
- Salt to taste
- Vegetable oil
Instructions
- Heat oil in a deep pan and sear the chicken until golden. Add the carrot and stew together briefly.
- Season with salt and spices, then stew for another 10 minutes.
- Spread the rice over the top and pour in 3 cups of water, so the water sits about 1 cm (1/2 inch) above the rice. Do not stir.
- Cook the pilaf for 15 minutes, then turn off the heat and let it rest 5 more minutes.
Tips
- Keep the water about 1 cm above the rice — too much makes it gummy, too little leaves it underdone.
- Resist stirring once the rice goes in; the undisturbed layer steams up fluffy and separate. For more one-pot inspiration, try our Creamy Chicken Soup with Orzo on busy nights.
- Let the pilaf rest off the heat for the full 5 minutes so the grains finish absorbing the steam. The USDA publishes clear guidance on cooking poultry to a safe temperature — always worth a quick check.
Nutrition (per 100 g): 133.07 kcal, protein 9.31 g, fat 1.35 g, carbs 20.69 g